Fresh Guacamole

3 Avacado – mashed

tomato insides and more chopped tomato

1 slice purple onion – chopped

cilantro

sundried tomatoes – especially the ones from Italian Star Deli

hot sauce – especially sambal sauce

salt

lemon

Fresh Salsa

5 tomatoes – chopped (gooey middle removed)

2 slices purple onion – chopped

cilantro

salt

lime juice

chilies – chopped

Mix all together and enjoy!

Butter Chicken

 2 to 3 tablespoons of butter

1 onion

¼ teaspoon of cinnamon

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

½ teaspoon of ground turmeric

1 to 2 teaspoons of chilli powder

1 tablespoon of coriander

400 grams / 14 oz of skinless, boneless chicken thighs or breasts

¼ to ½ cup ground almonds

225 gram / 8 oz can of whole peeled tomatoes with juice

1 tablespoon of tomato paste

½ cup of unsweetened yoghurt

Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. 

Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. 

Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

BBQ’d Chicken Pizza

1 cup roast chicken, shredded

1 cup bbq sauce

1 pre-baked 12 ince pizza crust

¼ cup chopped scallions including most of the green part

¾ cup grated mozza

Preheat oven to 450F. Mix the chicken with ¾ cup bbq sauce, brush ¼ cup bbq sauce over crust. Scatter the chicken and scallions on the crust. Sprinkle the cheese evenly. Bake about 10 mins

Perfect Perogie Casserole

16-20 cheese perogies

1 onion

¼ tbsp butter

½ cup cooked ham, diced (optional)

1 green pepper, diced

¼ cup cheddar cheese, shredded

10oz can condensed mushroom soup.

Saute onion and green pepper. In medium casserole dish, combine perogies, onion, pepper and ham. Combine milk and soup and pour over casserole. Top with cheddar. Bake 35 mins at 350F. Makes 4-6 servings.

Tomato & Cheese Pie

1 15oz package part-skimmed ricotta cheese

4 lg eggs

¼ cup grated Parmesan cheese

¾ tsp salt

1/8 tsp ground black pepper

¼ cup 1% milk

1 tbsp cornstarch

1 Cup packed fresh basil leaves, chopped

1 lb ripe tomatoes (3 med) thinly sliced

375 F. Beat cheese, eggs, salt, pepper with fork until blended. Stir milk and cornstarch till smooth, whisk into cheese. Stir in basil. Pour into 9 inch glass pie plate. Arrange tomatoes on top. Sprinkle with salt and pepper.

Jane’s Enormous Christmas Fruitcake

1lb butter

2 Cups brown sugar

10 eggs

1 lb almonds

2 tins crushed pineapple (drained but reserve the juice)

1 lb glazed cherries

2 lbs mixed fruit

4 lbs sultana raisins

1 tsp nutmeg

1 ½ tsp cloves

1 tsp salt

1 tsp baking soda

1 tsp vanilla

4 cups flour

Wash raisins. Put all fruit & nuts into huge bowl, dust with flower so that it doesn’t all sink to the bottom. Cream butter and sugar. Add eggs one at a time and beat. Add pineapple juice and flour and spices. Fold in fruit. Layer loaf pans with at least 2 layers of tin foil and spray. Bake at 225-275 C for 3-3.5 hours.